Simply superb smoked salmon

25 March 2015 - 02:16 By Sunday Times Food Weekly

Simply superb smoked salmon Ingredients200g icing sugar100g ground almonds100g egg whites (3-4 egg whites)30ml (2 tbsp) caster sugarPink food colouring (optional)15ml (1 tbsp) poppy seedsFilling:500g cream cheese30ml (2 tbsp) chopped fresh chivesZest and juice of 1 lemon, or to tasteSea salt and black pepper, to taste80g smoked salmon or salmon troutLemon zest and chives, to garnishMethod:Sieve the icing sugar and ground almonds into a bowl. If the almonds are not fine enough, blend in a food processor or with a stick blender. In a separate bowl, beat the egg whites to soft peaks.Add the caster sugar and beat until stiff peaks form, without letting the meringue mixture get too dry.Mix in the food colouring, if using. Fold the almond mixture into the egg white mixture in 3 parts, being careful not to overmix and deflate the meringue. Spoon into an icing bag and pipe neat circles onto grease-proof paper.The mixture should hold its shape, forming a shiny, smooth surface.Sprinkle with poppy seeds and leave to stand for up to 1 hour, or until a dry skin forms. Test after 30 minutes by touching the top - it should not stick to your finger when you pull away. Bake in a preheated oven at 150C for 20 minutes. Allow to cool before filling.For the filling, mix the cream cheese, chives, lemon zest and juice and season.Spoon into a piping bag and pipe a blob on each of the macaroon shells.Top half the shells with a sliver of salmon and sprinkle the other half with sea salt (optional).Sandwich the halves together, place on a platter and refrigerate for 20-30 minutes.Bring to room temperature before serving, garnished with lemon zest and chives.Makes 20..

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